Malaysian shrimp and chicken stir-fry with rice

Malaysian fried rice with shrimp and chicken

Main dishes

Malaysian fried rice with shrimp, chicken, carrots, and “kilometer beans” (a type of bean), served with a rolled omelette, salad, and crispy fried onions.

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This Malaysian fried rice is infused with a mixture of garlic, shallots, chili, and shrimp paste. The addition of shrimp, chicken, and crunchy vegetables makes it a complete dish, while the rolled omelette adds a final touch.

Ingredients and directions

  • Prep time30 min
  • Cook time20 min
  • Total50 min
  • DifficultyMedium
  • Cooking methodStir-fried

Ingredients

4 people
  • $1.46
  • $0.76
  • $0.38
  • $2.34
  • $0.04
  • $0.08
  • $0.16
  • $0.74

Flavorful dough

  • $0.10
  • $0.82

Directions

  1. Thoroughly mix the ingredients of the flavored dough. ≈ 4 min
  2. Heat the oil paint and bring the aromatic paste back to a simmer until it releases its fragrance.
  3. Add the shrimp and chicken, then mix until they change color. ≈ 4 min
  4. Add the carrots, green beans, and celery leaves, then mix well. ≈ 4 min
  5. Add the rice, salt, and white pepper, then mix until everything is well combined and cooked through. ≈ 4 min
  6. Serve with the rolled omelette, salad, and fried onions. ≈ 2 min

Before you start

Ingredients

  • 500 g of cooked white rice
  • 180 ml of vegetable oil paint
  • 2 small carrots, diced
  • 125 g of peeled and deveined shrimp
  • 125 g of chicken, cut into small pieces
  • 250 g of haricot beans
  • salt
  • white pepper
  • omelette (made with 2 eggs, rolled and sliced)
  • 60 g of celery leaves
  • 125 g of salad, chopped
  • 2 tablespoons of fried onions
  • 2 cloves of garlic
  • 5 Allium ascalonicum
  • 3 red chili peppers
  • 2.5 cm of grilled shrimp paste

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